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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Place in the muffin tin, night before, refrigerate and bake in the morning. Wonderful served warm, slathered in butter. Ingredients:
2 cups freshly ground whole wheat flour |
1/4 cup light brown sugar, lightly packed |
2 tsp baking powder |
1 tsp ground cinnamon |
1/2 tsp ground nutmeg |
1/2 tsp ground ginger |
1/4 tsp salt |
1 cup milk |
1/3 cup freshly squeezed orange juice |
1/3 cup coconut oil |
2 eggs |
1 tsp vanilla extract |
3/4 cup finely shredded zucchini |
3/4 cup finely shredded carrots |
granulated sugar |
Directions:
1. Grease 12 standard muffin cups.
2. Combine dry ingredients - flour through salt in one bowl.
3. In another bowl, whisk wet ingredients - milk, orange juice, oil, eggs and vanilla.
4. Gently fold wet mixture into the dry mixture just until flour is moistened.
5. Fold zucchini and carrots into the batter.
6. Fill muffin cups, evenly dividing batter.
7. Sprinkle with granulated sugar.
8. Bake at 375 for 25 to 30 minutes, or until centers spring up after gently touching with fingertip.
9. Cool in pan on rack for 5 minutes.
10. Serve warm.
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